CLA 2520 - Food Service Nutrition

Institution:

Snow College

Subject:

Culinary Arts

Description:

This course provides an understanding of how and why the relationship between food and health has moved into sharp focus. This course will trace the change in dietary patterns that have been noted by the food service industry. This course has been designed to help meet the need of developing adequate healthful food programs. The student will learn how to identify whether a market exists for a healthful food program and how to plan and manage such a program. The course will also explore nutrients and their food sources; physiological and metabolic aspects of nutrient function; individual nutrition requirements; food choices and selection; prevention and treatment of common nutritional-related diseases; and contemporary and controversial issues in food preparation. This course prepares students to take a national competency test prepared by the National Restaurant Association (N.R.A.). To get credit for the course and receive an N.R.A. Certificate, students must pass the final with 75% or better. Points can also be earned toward American Culinary Federation Chef Certification.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.snow.edu

Phone Number:

(435) 283-7000

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

General Education

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